GB/T 20711-2022General quality for cooked cured ham (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting. This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws, regulations, policies and food safety standards and other documents.

This document replaces GB/T 20711-2006 "Smoked and Cooked Ham". Compared with GB/T 20711-2006, except for structural adjustments and editorial changes In addition to the dynamics, the main technical changes are as follows.

---Changed the definition of smoked ham (see 3.1, 3.1 of the 2006 edition);

--- Increased product classification (see Chapter 4);

--- Changed the requirements for raw materials and auxiliary materials (see 5.1, 5.2, 4.1, 4.2 of the 2006 edition);

--- Increased feeding requirements (see 5.3);

--- Changed the sensory requirements (see 6.1, 4.3.1 of the 2006 edition);

--- Changed the physical and chemical indicators (see 6.2, 4.3.2 of the 2006 edition);

---Deleted pollutants, microbiological indicators, hygiene requirements during production and processing (see 4.3.3, 4.4 of the 2006 edition);

--- Increased net content requirements (see 6.3);

--- Increased production and processing management requirements (see Chapter 7);

---Changed the sensory test method (see 8.1, 5.1 of the 2006 edition);

--- Increased net content inspection method (see 8.6);

---Deleted salt, sodium nitrite, microbiological index inspection methods (see 5.3, 5.7, 5.8 of the 2006 edition);

--- Changed the batch requirements (see 9.1, 6.1 of the 2006 edition);

--- Changed the sampling requirements (see 9.2, 6.2 of the 2006 edition);

--- Changed the factory inspection requirements (see 9.3, 6.3.1 of the 2006 edition);

--- Changed the type inspection requirements (see 9.4, 6.3.2 of the 2006 edition);

--- Changed the type inspection items (see 9.4.2, 6.3.3 of the 2006 edition);

--- Changed the judgment rules (see 9.5, 6.4 of the 2006 edition);

--- Changed labeling and marking requirements (see 10.1, 10.2, Chapter 7 of the 2006 edition);

--- Added product naming requirements (see 10.3);

--- Changed the packaging requirements (see 10.4, 8.1 of the 2006 edition);

--- Changed the storage requirements (see 10.5, 8.3 of the 2006 edition);

--- Changed the transportation requirements (see 10.6, 8.2 of the 2006 edition);

--- Increased sales requirements (see 10.7).

1 Scope

This document stipulates the product classification, raw and auxiliary materials and feeding requirements, technical requirements, production and processing management, inspection methods, and inspection methods of smoked and cooked ham. Rules, labels, signs, product naming, packaging, storage, transportation and sales requirements.

This document is applicable to the production, inspection and sale of smoked and cooked ham.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.

GB/T 191 Packaging, storage and transportation icon marks

GB 5009.3 National Food Safety Standard Determination of Moisture in Food

GB 5009.5 National Food Safety Standard Determination of Protein in Food

GB 5009.6 National Food Safety Standard Determination of Fat in Food

GB 5009.9 National Food Safety Standard Determination of Starch in Food

GB/T 9695.19 Sampling methods for meat and meat products

JJF 1070 Quantitative packaging commodity net content measurement inspection rules

SB/T 10826 Processed food sales service requirements for meat products

3 Terms and Definitions

The following terms and definitions apply to this document.

4 Product categories

According to the different raw materials of the product, it is divided into.

---Single-type smoked and boiled ham. smoked and boiled ham made with only one kind of livestock and poultry product as the main raw material;

---Mixed smoked ham. smoked ham made from two or more livestock and poultry products as main raw materials.